from Vegetarian Cooking for Everyone by Deborah Madison
Serves 4
4 round zucchini, about 6 oz each 1 cup finely diced zucchini 2 tsp. butter kernels from 2 ears corn (1 1/2 cups) 1 cup cooked rice or quinoa 2 Tbs. grated Muenster or Swiss cheese 4 scallions, thinly sliced (or 1 sweet onion) 1 jalapeno chile, seeded and minced 2 Tbs. chopped cilantro, parsley or basil salt
Preheat oven to 375. Prepare the squash for stuffing, slicing off the top 1/3 for a lid and scooping out the flesh. (This can be used in the filling.) Saute the diced zucchini in the butter in a skillet over high heat until tender, about 4 minutes. Mix with remaining ingredients, seasoning with salt to taste.
Fill the squash, replace the tops, and set in a baking dish. Add water to about 1/4 inch up the sides of the dish and cover with alumnium foil. Bake unti l tender when pierced with a knife, about 25 minutes. - Updated: January 27, 2006
